Baked Rigatoni with Bacon and Broccoli

By
Judy Kim

Dec 11, 2015

Judy Kim

This is a great make ahead dinner. Try assembling the pasta and refrigerating it over night, then just bake it off when you're ready to serve. Many baked pastas use a classic white béchamel sauce, but we're using leftover bacon drippings. (Why waste all that goodness?)

Preheat oven to 425°. In a large pot of boiling salted water, cook rigatoni 4 minutes less than package directions. Add broccoli and cook 1 minute more, then drain and return to pot. Add creamy mixture, cooked bacon, and remaining parsley and toss to combine. Transfer to a casserole dish or cast-iron skillet and top with bread crumb mixture.

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